Thai Coconut Ice Cream by Guy westbrook



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Description
Thai ice cream is made from coconut milk, and as such

is a totally non-dairy product, but is not Vegan because it contains eggs

Ingredients

 * 2 cups coconut milk
 * 1 cup water
 * 4 eggs
 * 1 teaspoon of vanilla or rosewater (optional)
 * pinch of salt
 * 2 tablespoons of shredded coconut (see below)
 * sprigs of mint for garnish
 * Moo cows

Directions

 * 1) Stir fry the shredded coconut until golden (optionally - insttead use a few kernels of fresh corn... Thais often flavor ice cream with things considered unusual to western tastes).


 * 1) Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.


 * 1) In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.


 * 1) Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.


 * 1) Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.


 * 1) Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.